Pesto sauce is a delicious and versatile delicacy from Italian cuisine, originating from Liguria region in northern Italy.
The word "pesto" comes from the Italian "pestare," which means "to pound" or "to crush," indicating the traditional method of preparing this sauce, where the ingredients are ground in a marble mortar with a pressing and rotating motion.
MISE EN PLACE: PESTO SAUCE
Origin and History:
Pesto has ancient roots and is an integral part of Ligurian culinary tradition. The most famous recipe is "Pesto Genovese," which includes fresh basil leaves, pine nuts, parmesan or pecorino cheese, garlic, and extra virgin olive oil.
The pesto sauce is believed to have been created in the 19th century, although variations of similar sauces can be traced back to Roman times.
Ingredients:
Fresh Basil: 2 cups (fresh basil leaves, washed and dried)
Pine Nuts or any other nuts: 1/4 cup
Parmesan Cheese or Pecorino: 1/2 cup (grated), or a mixture of both
Garlic: 2-3 cloves (peeled). You can confit them for a lighter and sweeter taste.
Extra Virgin Olive Oil: 1/2 cup (or as needed) until the sauce reaches the desired consistency
Salt: 1/2 teaspoon (or to taste)
Pepper: to taste
SPAGHETTI PESTO SAUCE
Preparation:
Toast the Pine Nuts or Chosen Nuts: In a dry skillet, toast the pine nuts over low heat until lightly golden. This enhances their flavor. You can season them slightly with salt and pepper.
Grind the Ingredients: In the marble mortar, add basil leaves, toasted pine nuts, grated cheese, and peeled garlic cloves. Start grinding the ingredients in circular and pressing movements until a thick and homogeneous paste forms. If you don't have a mortar, use a hand blender or regular blender.
Add Olive Oil and Salt: Gradually add the olive oil while continuing to grind the ingredients. Keep grinding until you achieve the desired consistency. Add salt to taste. If you're using a blender, when adding the pre-chopped ingredients, cover them with olive oil. Blend and finish with a bit of grated cheese and chopped nuts. This helps add more texture to the sauce.
Store and Serve: Transfer the pesto to a glass container and cover the surface with a thin layer of olive oil to prevent oxidation. Pesto can be stored in the refrigerator for up to ten days or frozen for three months.
Tip: Pesto sauce is incredibly versatile. Besides being a delightful pasta sauce, it can be used as a pizza sauce, to fill chicken, or in sandwiches and salads! Your dishes will never be dull again!
As you can see in the photo, I made pesto pasta and garnished it with cherry tomatoes and buffalo mozzarella. The tomatoes brought a sweet and acidic flavor, while the mozzarella added a creamy texture and a light taste.
If you want to know my suggested winepairing for this dish, click here and find suggestions for grape varieties (varietals) and labels, of course!
If you do this recipe, please don't forget to tag @cozinhadalivia in social media in order to see and respost it!
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